My High-Protein “Hamburger Builder” Bowls 💪

I always make this one, and it’s something that keeps me looking forward to my meals each day 🙏

here’s the recipe for anyone who wants to try it on their next prep:

Serves: 6

Cals: 580
Prot: 50g
Carb: 46g
Fat: 22g
Fib: 9g

Ingredients I used

For the Beef:

2 lbs grass-fed ground beef (80/20)
1 large yellow onion, diced
4 cloves garlic, minced

For the Sauce:

2 cups grass-fed beef bone broth
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 cup unsweetened almond milk
¾ cup full-fat Greek yogurt
1½ cups sharp cheddar cheese, shredded
2 tbsp nutritional yeast (optional)
1 tsp Dijon mustard
2 tsp Celtic sea salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp cayenne pepper (optional)
2 large carrots, grated

For the Pasta:

12 oz chickpea elbow macaroni OR whole wheat elbow macaroni
1 cup pasta water (reserved before draining)

INSTRUCTIONS

PHASE 1: COOK PASTA

Step 1: Bring large pot of salted water to boil.
Step 2: Add 12 oz chickpea or whole wheat elbow macaroni.
Step 3: Cook according to package directions until al dente (7-9 min for chickpea, 8-10 min for whole wheat).
Step 4: Reserve 1 cup pasta water before draining. Drain pasta, toss with small splash of water to prevent sticking. Set aside.

PHASE 2: GRATE CARROTS

Step 5: Grate 2 large carrots using box grater. Set aside.

PHASE 3: BROWN THE BEEF

Step 6: Heat electric skillet to 375°F.
Step 7: Add 1 diced onion directly to dry skillet (no oil needed – beef fat will render and prevent sticking). Cook 2-3 minutes until onion starts to soften.
Step 8: Add 4 cloves minced garlic. Cook 1 minute until fragrant.
Step 9: Add 2 lbs ground beef. Break up with wooden spoon or spatula.
Step 10: Cook 8-10 minutes, stirring occasionally, until beef is browned and no pink remains. The beef fat renders naturally – no oil needed!
Step 11: Season beef with:

2 tsp salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp cayenne (if using)

Step 12: Stir well to coat beef evenly in seasonings.

PHASE 4: ADD HIDDEN CARROTS

Step 13: Add 2 grated carrots to skillet with seasoned beef.
Step 14: Stir to combine. Cook 3-4 minutes until carrots soften into the beef mixture. They will start to disappear into the beef!

PHASE 5: BUILD THE SAUCE

Step 15: Reduce heat to 325°F (medium).
Step 16: Add to skillet:

2 cups beef bone broth
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 cup unsweetened almond milk
1 tsp Dijon mustard

Step 17: Stir well to combine everything.
Step 18: Bring to gentle simmer. Cook 3-4 minutes, stirring occasionally, until sauce comes together and thickens slightly.

PHASE 6: ADD GREEK YOGURT & CHEESE

Step 19: Reduce heat to 275°F (low). This is CRITICAL – too much heat will curdle the yogurt!
Step 20: Add ¾ cup Greek yogurt to skillet. Stir constantly until fully incorporated into sauce and smooth (about 2 minutes).
Step 21: Add 2 tbsp nutritional yeast (if using). Stir to combine.
Step 22: Turn heat to WARM (200°F).
Step 23: Add 1½ cups shredded cheddar cheese in two batches, stirring constantly after each addition until fully melted and smooth.

PHASE 7: ADD PASTA & FINISH

Step 24: Add cooked pasta to skillet. Fold gently into beef and cheese sauce until every piece is coated.
Step 25: If sauce is too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.
Step 26: Taste and adjust seasoning. Add more salt, pepper, or smoked paprika if needed.
Step 27: Let sit on WARM 2-3 minutes to meld flavors.